Mini Cherry Cream Cake ( Eggless Desserts Recipe)

by Tarla Dalal

Added to 51 cookbooks
This recipe has been viewed 6498 times

Mini cherry cream cakes are a wise choice for parties, because they are prepared in individual servings and hence very easy to manage. They also look very sweet. In this recipe, small sponge cakes are topped with a cherry filling and whipped cream, and garnished with flaked almonds. This cake is different from other cakes, as the servings are small in size and very quick to make.

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Preparation Time: 5 mins
Makes 3 mini cakes
Show me for mini cakes

Ingredients

1 eggless vanilla sponge cake (7")
6 tbsp canned cherries topping
1 1/2 cups beaten whipped cream

To Be Mixed Into A Soaking Syrup
3/4 cup warm water
2 tbsp sugar

For The Topping
a few almond (badam) flakes

Method

Cut the cake into a 62 mm. (2½”)round cake using a cookie cutter.
Repeat the same process to get 2 more mini cakes.
Soak a cake piece evenly with 1/3 of the soaking syrup.
Make a shell border with 1/3 of the whipped cream around the circumference of the cake.
Sprinkle the almond flakes on the shell border.
Spread 2 tbsp of the cherry topping in the centre of the cake.
Repeat steps 3 to 6 to make 2 more mini cakes.
Refrigerate till serving and serve chilled.

RECIPE SOURCE : Eggless Desserts